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Preheat
oven to 375°F (190°C). To make crust, in a saucepan melt
butter, stir in crumbs and sugar. Press on bottom and
partway up the sides of a 9 inch (23 cm) spring form pan.
Bake for 8 to 10 min.
To make
filling, place cranberries, ¼ cup (50 mL) each of the sugar
and orange juice in a saucepan. Cover, bring to a boil, stir
frequently and crush cranberries. Reduce heat; simmer and
stir frequently until a thick puree forms; cool.
In a
saucepan or double boiler melt chocolate; set aside.
Sprinkle
gelatin over remaining orange juice; let stand for 5 min or
until softened. Heat for 1 min or until gelatin dissolves;
set aside. Beat cream cheese in a bowl until smooth. Beat in
remaining sugar, orange peel, vanilla, chocolate and
gelatin; set aside.
In a
bowl, beat whipping cream until soft peaks form. Stir ¼ of
the whipped cream into cream cheese mixture. Fold in
remaining whipped cream.
Spoon
half of the cream cheese mixture onto crust. Spoon ½ of the
cranberry puree onto cream cheese. Top with remaining cream
cheese and puree.
Using a
knife, swirl cranberries through cheesecake. Refrigerate
until set. |
